Entertaining for Easter? While we love good food, we love ease of preparation equally. Our busy schedules keep us hopping, and adding “one more thing” seems overwhelming to the point of exhaustion. Try these suggestions for an easier way to provide a lovely meal and a relaxed time for the cook.

Asparagus and baby carrots (the ones with their green tops still attached, then trimmed away) are the perfect choice for the vegetable side dishes, and both can be made a day ahead and reheated. Toss with oil and roast at 400 degrees for 30-40 minutes until the asparagus is tender but still green and the carrots are lightly caramelized. Add a splash of balsamic vinegar during the last 10 minutes of cooking time for rich flavor, or skip the vinegar and just toss with a little butter and fresh lemon before serving.

Reheat while the roast is resting before slicing to serve.

The main event can be a baked ham or roast leg of lamb, both of which are traditional. If your family loves lamb, by all means serve it for Easter. If ham is the choice, make a simple glaze with 2 tablespoons butter, 1 tablespoon mustard, and 2 tablespoons local honey, juice of 1 orange, a little salt and pepper. Glaze the ham and bake it according to the directions on the label. For lamb, try the following preparation.

Roast Leg of Lamb

1 leg of lamb

2-3 garlic cloves, mashed to a paste

1-2 tablespoons fresh rosemary or thyme, or a combination

Freshly ground black pepper

1 teaspoon sea salt

Mash the garlic, salt and herbs together with the flat of a chef's knife, alternately chopping and scraping together to make a paste. Make very shallow cuts all over the roast, and rub the paste over the entire roast. Let stand for 30 minutes at room temperature.

Preheat the oven to 450 degrees. Place the roast into a shallow baking dish and into the oven. Immediately reduce the temperature to 325 degrees. Cook for roughly 20 minutes per pound, to an internal temperature of 145 degrees for medium rare, or 30 minutes per pound for well-done, an internal temperature of 175-180 degrees. Let stand for 10-20 minutes before slicing, and serve at once.

To grill a butterflied leg of lamb, marinate the roast in a shallow glass pan with the juice of 1-2 lemons, 2-3 tbsp olive oil, sprigs of fresh thyme and/or rosemary, salt and pepper for as long as overnight but at least 2 hours. Sear each side for about 10 minutes over direct heat, then finish over indirect heat for a total of about 40 minutes. Don't overcook it. For those who like their meat more well-done, a few slices can be cooked further in a skillet on the stove. But let the roast rest for 10 minutes to allow the juices to redistribute before slicing.

Round out the menu with a fruit salad of diced fresh pineapple, sliced Champagne mangos, blueberries and fresh mint.